Ham and Pea Pasta Salad

Preheat oven to 220°C. Line a baking tray with baking paper and place the pumpkin wedges on top. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.

Meanwhile, cook the pasta in a large saucepan of boiling water for 12 mins or until al dente, adding broad beans and peas for the last 3 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

Add roasted pumpkin and D’Orsogna Natural Premium Ham to the pasta mixture then toss to combine.

Whisk mayonnaise, mustard and 2 tablespoons of warm water in a small bowl until well combined. Season. Drizzle over the combined pasta salad. Top with onion jam and sprinkle with chives to serve.